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Mini Carrot-Zucchini Loaves

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  • Makes: 12 servings
  • Yields: 4 loaves
  • Prep: 20 mins
  • Cool: 5 mins
  • Bake: 35 mins 350°F

Mini Carrot-Zucchini Loaves

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Lightly grease the bottoms and 1/2 inch up the sides of four 5 3/4x3x2-inch loaf pans; set aside.
  2. In a large bowl, stir together cake mix, eggs, the water, oil, vanilla, cinnamon, and nutmeg until smooth. Stir in zucchini, carrot, and 1/4 cup pecans. Divide batter among the prepared loaf pans, spreading evenly.
  3. Bake in the preheated oven about 35 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove from pans; cool completely on racks. Wrap and store overnight before slicing.
  4. Drizzle Cream Cheese Icing over loaves before serving. If desired, sprinkle with additional pecans.

Cream Cheese Icing

Ingredients

Directions

  1. In a small bowl, stir together cream cheese, butter, and vanilla. Stir in powdered sugar and enough milk to make an icing of drizzling consistency.

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